Triple Chocolate Fudge Cookies

If you like chocolate, then boy do I have a treat for you today! These cookies feature just about every form of chocolate conceivable. Cocoa powder? Check. Melted chocolate? Check. Chocolate chips? Check, check (two kinds!).

Hmmm…perhaps in that case, these should have been called Quadruple Chocolate Fudge Cookies? No matter. They are deep, rich, moist, fudgey bites of chocolate heaven. And I think we can leave it at that.

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Who am I kidding? Of course we can’t leave it at that. Because y’all know that I am wordy and I use way too many descriptive, flowery words in my writing, particularly when I am waxing poetic about my favorite things. And chocolate is most certainly on my list of favorite things.

So. These cookies. Quite simply, they are not your ordinary chocolate cookies. They have a texture that’s simultaneously soft and chewy and gooey. The outside of the cookie bakes up like a delicate veneer while the inside becomes an explosion of intense chocolate…almost like the cookie version of a molten chocolate cake, but without oozing all over your plate. And then, as if all of that chocolate goodness wasn’t enough, there are semi-sweet and white chocolate chips peppered throughout, lending an additional layer of flavor and texture.

Allow me to sum it up for you in basic terms: these cookies will make the chocoholic in your life very, very happy. And if you happen to be that chocoholic, well then, you will ricochet off the wall after taking your first bite…not because of any sugar high, but out of pure, blissful, chocolate-loving delirium.

Find an excuse to bake these soon, whether it’s for your Super Bowl party, or to ring in the Olympics, or to profess your love to your Valentine, or simply because it’s the last Tuesday in January (Hey, that’s today! Bake them today!). One bite of this warm-from-the-oven confection, and your search for the best chocolate cookie ever will be over. Case closed.

In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.

Melt chocolate chips in a glass bowl in the microwave, stirring after the first minute and then every 30 seconds after that until smooth and melted. (Alternatively, you may melt chocolate in a double boiler/heatproof bowl set over a pan of simmering water.) Set aside to cool.

In a small bowl, beat eggs with vanilla. Sprinkle coffee or espresso powder over the top and let sit until dissolved/absorbed by eggs. Mix in.

In a large bowl, use an electric mixer to beat butter until smooth and blend in both sugars until well mixed. With mixer on low, stir in egg mixture. Blend in melted chocolate until well incorporated, scraping bowl and mixing again before proceeding. Slowly stir in dry ingredients, mixing until just combined. Fold in chocolate chips. Cover bowl with plastic wrap and set aside at room temperature for 30 minutes to allow consistency of the cookie dough to become fudge-like.

Preheat oven to 350°F. Line cookie sheets with parchment paper. For each cookie, scoop approximately 3 tablespoons of dough into a mound (I use a size 20 cookie scoop and level off the dough). Space mounds of dough 1 1/2 inches apart. Bake for 10 minutes, or until edges of cookies are just set and centers are still soft. Allow cookies to cool on pans for 10 minutes before transferring to a wire rack.

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You are too sweet, Krista. I often feel like I ramble on a bit too much in my posts…but it’s the way I’ve always written, so I have to be true to me. 😉 And YES! If you are a fan of chocolate (and who isn’t?), you will love these babies!

Glad you figured it out, Kirston! I don’t notice the flavor of coffee in these cookies…it just serves to deepen the flavor of the chocolate. I suppose if someone was really sensitive to coffee/hated it, they might be able to pick up on the flavor, but it’s not overt and I think most people don’t even know that it’s there. Hope you enjoy these! Happy Friday!

Hi Joybee! I totally agree with you. White chocolate is not technically chocolate…but I still think it all tastes good together. Ha! 🙂 But yes, certainly feel free to substitute your favorite type of chocolate in this recipe. I think these cookies are yummy using everything from milk chocolate chips to M&Ms! Thanks so much for stopping by…hope you enjoy these when you try them!

Oh Samantha, these cookies sound absolutely fabulous. Thank you so much for sharing these at Tasty Tuesday. I am featuring them this week. Hope you’ll drop by and share some more gorgeous recipes with us.

I’m so glad to hear that they were a hit, Heather! And who cares what they look like…all that matters is the taste! But I must confess that not everything I cook or bake turns out pretty either…I just have to make extra effort when I know I’m going to be taking pictures of it later. 😉

I made these last night on a whim. I am so glad I found your recipe! So easy and the cookies themselves were de-li-cious! They tasted like a really fudgey brownie and the texture was soft and smooth with a tiny bit of chew.

I made these with my two-year old daughter(she helped mix the batter 🙂 ) and I halved the recipe (so as to not be tempted to eat the whole thing at one go). We made two batches for us to share with the Daddy and we still had enough to freeze for later! I subbed chunks of caramel fudge for the white chic chips. It made the cookies a little sticky but it tasted divine!! Thank you, Samantha 🙂

You’re welcome, Nadia…I’m so glad y’all enjoyed these! (I happen to love them, too…) 😉 It sounds like this was a fun project for you and your daughter. I will have to try the caramel fudge substitutions next time…wow! Thanks for the suggestion! I appreciate you coming back to comment and I hope y’all have a great weekend!

Hi DeanRae! These cookies do spread, probably comparable to an average chocolate chip cookie. You could probably chill the dough to minimize spreading, but I’m not sure how amenable it would be to molding? Good luck if you decide to try it, and I hope you enjoy these either way! 🙂

OMG – just perfect!! I´ve been looking for a recipe like this – fudgy cookies that taste like the ones from McDonalds (Germany) – for years and suddenly found it! Tried them out a few days ago but they were gone within a sec. Luckily I had frozen half of the dough which turned out to be just as good as “fresh” ones… Thanks for sharing the recipe with us!

I made these tonight and I think next time (I’m sure there will be a next time) I will play with the amount of sugar–maybe omit the white sugar altogether and use unsweetened chocolate for up to half the melted chocolate. (The first flavor that hit me wasn’t chocolate, it was just the sweetness.)

[…] blogs: lemon brownies, the little pretzel hugs treats that EmilyNoel83 posted on her Facebook and these delightful looking cookies. I was hoping to make the cookies for today, but I ran out of time. Do […]

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Hi, I’m Samantha . . .

a busy wife and tired mama of two energetic boys and a sweet little girl living in Texas. I love cooking, writing, eating queso, watching college football, and taking way too many pics of my kids. In my “spare” time, I run this food blog and I wrote a cookbook. The days are crazy but the love is plenty between the five hearts that make up our home! (click for more)